Dessertsbiggerbolderbaking4.6
Salted Caramel Candies Recipe
My soft, sweet, buttery, melt-in-your-mouth Salted Caramel Candies recipe is perfect for a decadent treat or lovely gift.
👥 16 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- saucepan
- stove
- microwave
- pan
📝 Preparation Steps
1
Butter an 8-inch (20-cm) square baking dish and line with enough parchment paper that it comes up the sides. Butter the parchment paper, then place the baking dish on a heat-proof surface and set aside.
2
In a glass measuring jug, combine the heavy cream, butter, and salt, and microwave until the butter melts. (You can also do this in a small saucepan on the stove.) Set aside.
salt1 teaspoon(8 oz/225 g) granulated sugar1 cupFlaky salt for garnish (optional)
3
Place the sugar and water in a small, high-sided saucepan. Clip a candy thermometer to the pan and cook over medium heat without stirring.
4
Once the sugar has dissolved and the mixture is boiling, watch the temperature carefully (but do not stir the mixture).
5
After 5 to ⏱️ 10 minutes, the sugar will start to turn a deep amber. As soon as the temperature reaches 320°F (160°C), immediately turn off the heat and carefully pour the cream mixture into the sugar. (It will bubble up and steam.)
6
Turn the heat back on to low. Stir until the mixture is dissolved then stop stirring. Continue to cook for another ⏱️ 5-10 minutes until the mixture reaches 250°F (120°C), then immediately pour the hot caramel into the prepared baking dish. Let cool and set completely, at least ⏱️ 4 hours.
7
Once set, sprinkle with flaky salt, if using, and cut the caramel into 16 squares.
salt1 teaspoon(8 oz/225 g) granulated sugar1 cupFlaky salt for garnish (optional)
8
Individually wrap each caramel in a square of wax paper to keep them from sticking together and store in an airtight container at room temperature for 3 days.
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